Ingredients
Scale
- 1/2 head medium green cabbage, finely shredded
- 1/2 head medium red cabbage, finely shredded
- 2 large carrots, grated
- 3 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup sunflower seeds or toasted walnuts (optional)
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Begin by preparing your vegetables. Remove any wilted outer leaves from the red and green cabbage. Cut the heads in quarters and remove the tough inner core. Use a sharp chef’s knife or a mandoline slicer to shred the cabbage into very thin ribbons. Peel the carrots and grate them using a box grater. Finely slice the green onions and chop the parsley. Place all the shredded vegetables into a very large mixing bowl and toss them together to distribute the colors evenly.
- In a small glass jar or a medium bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing is emulsified and looks creamy. Pour the dressing over the cabbage mixture. Use large spoons or your hands to toss the salad thoroughly, ensuring every strand of cabbage is coated in the vinaigrette. If you have time, let the salad sit for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Transfer the salad to a large serving platter or individual bowls. Top with sunflower seeds or toasted walnuts for an extra layer of crunch and healthy fats. Garnish with a little extra parsley if desired. Serve immediately as a fresh side dish, or pack it into airtight containers for a healthy lunch throughout the week. This salad pairs beautifully with grilled chicken, roasted pork, or even a simple bowl of warm quinoa.
- Cook Time: 15 minutes